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Knockando Whisky Distillery, Scotland, three years, 25 years, 2%

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An employee of the Knockando Whisky Distillery in Scotland checks the casks in the bonded warehouse. The whisky is left a minimum of three years but usually between 8 and 25 years in wooden barrels to mature. The bonded warehouses are cool and earth-floored to provide an even temperature and humidity. The barrels lose about 2% alcohol per annum the so-called 'angel's shareJanuary 1972

More Information
Color Black & White
Keywords corec,core38,Drink,Whisky,Workman,Inspection,Barrels,Industry,1970s
Credit Mirrorpix / GIW Photos
Exact Date Dec 31, 1971
Year 1972
Model Released No
Property Released No

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